Kinetics of non-enzymatic oxidation reactions: browning in white wines

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dc.contributor.authorFrancisco Javier Pérez-Zúñig
dc.contributor.authorFrancisco Bravo Abad
dc.contributor.authorLucio Gonzáles Cartagena
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T14:19:37Z
dc.date.available2026-03-22T14:19:37Z
dc.date.issued2000
dc.descriptionCitaciones: 13
dc.identifier.doi10.1007/s002170000153
dc.identifier.urihttps://doi.org/10.1007/s002170000153
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/45862
dc.language.isoen
dc.publisherSpringer Science+Business Media
dc.relation.ispartofEuropean Food Research and Technology
dc.sourceCentro Nacional de Biotecnología
dc.subjectBrowning
dc.subjectChemistry
dc.subjectWine
dc.subjectKinetics
dc.subjectFermentation
dc.subjectChemical kinetics
dc.subjectWhite Wine
dc.subjectReaction mechanism
dc.subjectFermentation in winemaking
dc.subjectFood science
dc.titleKinetics of non-enzymatic oxidation reactions: browning in white wines
dc.typearticle

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